Bariis Somali Rice

Ingredients

Preheat Oven 375 F
2 Cups of Basamati Rice
4 Cups of water
1 Maggie (Veggie)
1 Onion
2 Cloves of garlic
4 Green Cardamon Seeds
1 stick of cinnamon
1/2 Vegetable oil
1 tsp salt
1 cumin powder
2 pots (1 for boiling water and cooking rice)
1 Orange die (Optional)


1. Cut onion garlic and smash cardamon
2. Wash rice
3. Boil Water in one pot (1)
4. Heat up oil in second pot(1)
5. Once oil is heated add onion garlic salt cumin powder, maggie and cinnamon
6. Add rice to oil and cook it for 2 mins and mix
7. Add boil water to rice mix and cover for 8 mins
8. still wet ( water not visible on top but still wet when you mix) add die to ONE side ... do not mix!
9. Cover and put in the oven for 10 mins

Results:
Not feeling the onion will try to cook onion a bit longer... forgot to add cardamon in the beginning

Will play around with the recipe

Review:
I had better

Easy Biryani (Sindhi)

Shan Sindhi Biryani
The best part of this recipe is that it can last you for days. All you have to do is make the gravy and put it in the freezer for whenever you want a delicious biryani.


SERVING: 8 plates

• 3 1/2 cup rice basamati
• 2 onions
• 1 cup vegetable oil
• 1 cup yoghurt 3% ( little less for less sour taste if you perfer)
• 1/4 cup of ginger garlic paste
• Beef ( cubes )
• shan Sindhi biryani package

Pot 1 gravy:

1. Fry chopped onion until darken 

2. Add in yoghurt, ginger garlic paste, beef cook for 30 secs stir as well

3. Add shan package and wait for it to boil

4. Add water ( 1/2 cup) or just until you over a bit of the meat

5. cover and cook for 30 mins  until gravy if still watery cook more if dry add more water

pot 2 Rice:

1. Boil rice add 1 tablespoon of salt

2. Cook until rice is half way cooked

Review

Brown girl approved thanks Aisha Jaan!